Coconut Ice Squares Recipes

COCONUT ICE SQUARES

Steps:

• Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
• Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
• Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

COCONUT ICE {EASY, NO-COOK RECIPE}

Steps:

• Grease a 7 or 8-inch square pan with oil or non-stick spray. Line the pan with parchment paper and set aside.
• In a large bowl, add half of the condensed milk, half of the icing sugar, and vanilla extract, stir well until combined.
• Next, add half of the desiccated coconut, mix well until combined. You may use your hands the mix thoroughly if it gets difficult to mix.
• Press the white mixture over the base of the pan, smooth out the surface with an offset spatula or your hands. Set aside.
• Wipe out the bowl, and add the remaining condensed milk, icing sugar, along with the pink food color, and rose essence, stir well until combined.
• Next, add the rest of the desiccated coconut, mix well until combined.
• Press the pink mixture over the white layer, smooth out the surface with an offset spatula or your hands.
• Cover the pan with a cling film or aluminum foil. Refrigerate overnight. It usually sets in 2-3 hours, but for best results refrigerate it overnight. You may also let it air-dry, uncovered, at room temperature.
• Lift the parchment paper out of the pan. Let the coconut ice stand at room temperature for 5-10 minutes. Cut into desired sized pieces.

COCONUT ICE POPS

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

COCONUT SQUARES

Steps:

• Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
• Bake at 350 degrees for 15 minutes.
• Combine ALL remaining ingredients and pour over baked layer.
• Return to oven and bake 30 minutes longer.
• Cool completely and cut into squares.

FUDGY COCONUT SQUARES

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. , Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned. , Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.

CHEWY COCONUT SQUARES

Steps:

• Preheat in 350 degree oven.
• Cream butter and 1/4 cup sugar till light and fluffy.
• Stir in 1/2 cup flour.
• Put in greased 8 X 8"pan and bake at 350 degrees for 10 minutes.
• (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsps.
• flour, salt, vanilla, egg, nuts and coconut.
• Spread evenly over baked dough.
• Bake 20 to 25 minutes or till golden.
• While warm, cut into squares.

COCONUT ANGEL SQUARES

Steps:

• Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.

COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
• Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
• Bake 25 to 30 minutes. Let cool before cutting into bars.